A light and easy ending to a meal. And for those of you concerned about gluten, there's only 2 tbsps of flour in this recipe. Although I've never tried it, I'm pretty sure you could substitute that for another more tolerated flour.
3/4 cup sugar
1 cup whole almonds (brown skin on)
2 tbsp flour
2 1/2 tsp baking powder
Prepare two 8-inch round cake pans, greased and lined with wax or parchment paper.
In a blender, combine eggs and sugar until smooth.
Add almonds, whole, and blend until nuts are very finely ground. (Don't start with ground almonds, it doesn't turn out the same) Now add flour and baking powder.
Pour batter into pans, bake at 350F for 15 minutes.
Let cakes cool 5 minutes.
Turn out and cool completely before icing with Terribly Sophisticated Mocha Whipped Cream Frosting.
Terribly Sophisticated Mocha Whipped Cream Frosting
1 1/2 cups whipping cream (375 ml)
1/2 cup sugar
1/4 cup cocoa powder
2 tsps vanilla
1 tbsp instant coffee
Grated chocolate to garnish
Combine all in a large bowl and beat with mixer until stiff peaks form.
Garnish with grated chocolate. Makes enough for a 2-layer round cake.